Menu for May and June 2021

Menu for May and June 2021 HOLIDAY SPECIALS Mother's Day For Mother's Day celebrations we recommend our beautiful Rose Cake or our Heart Shaped Eclairs (limited availabilty). For brunch or lunch, consider a quiche or two. Our very popular Raspberry Heart Sandwich Cookies are also available. Memorial Day Summer Berry and Blueberry Pie are a great way to welcome in the warmer months. We will make loads of Shortcakes, so you can put together your own heavenly Strawberry Shortcake dessert. Graduation Place an order for one or more of our PARTY CAKES. Each one serves up to 16 people. Father's Day We will have our regular menu items as well as the Cowboy Cookie, Chocolate Cream Pie and Eclairs! Eclair Day We will have our famous Eclairs on June 22nd ! Place your orders! SPECIALTY BREAD SCHEDULE TUES WED THUR FRI SAT SUNDAY AND TIME Complete Round * noon EVERYDAY BREAD AVAILABLE Buttermilk Oat Bread & Cinnamon Swirl 1:00 x French 9:00 Buttermilk Oat Cinnamon Raisin Bread 1:00 x Olive Bread & Rolls 10:00 Old World Bread * x x Italian 11:00 Six Grain Bread 1:00 * Focaccia 11:00 German Rye * 1:00 Cracked Rye * (Large) 1:00 Focaccia Flavors Heirloom Wheat x Rosemary, Artichoke Red Onion & Challah, Raisin Challah, Challah Rolls 1:00 x Olive, Spinach & Roasted Red Pepper, Black Olive Bread, Black Olive Rolls x Tomato Pie. Sourdough Football, Round & Seeded x French Bread Shapes Country Bread * x Baguette, Epi, Ficelle, Roll, Football Seeded Bread * x Hearth Wheat Bread* x MORNING SPECIALS Multi-Grain * x Assorted Croissants, Scones, Danish, Apple Gorgonzola Fougasse x Butter Pecan Roll our Daily Muffin, Morning Pumpkin Seed Cranberry Bread x Rolls. Breakfast Pizza; Egg & Bacon, Potato Onion SPECIALTY DESSERTS FRESH PIES Strawberry Buttercream Cake Summer Berry Pie LUNCH ITEMS Triple Elegance Choc. Cake Strawberry Rhubarb Pie FRESH PANINI 2 - 3 types, Tues - Fri only Caramel Carrot Cake Wild Blueberry Pie Assorted Pizza slices Coconut Raspberry Cake Key Lime Pie Ham Puff Pie or Kale Puff Pie Vegan Chocolate Cake Choc. Cream Pie - Father's Day Quiche Lorraine and Veggie Quiche Lemon Blueberry Cake Mini Vanilla Celebration INDIVIDUAL PASTRIES COOKIES Crossroads IS cookies! PARTY CAKES Itty bitty Cupcakes (van. or choc.) Lynn's Chocolate Chips, Italian Jam, Chocolate Devil Cupcakes Russian Tea, Lemon Lavender Tea, by special order: Vegan Vanilla Cupcakes Chocolate Tea & Jam filled Flower Cookies. Celebrations, Family Favorite, Chocolate Decadence wf Biscotti - Anise, Hazelnut Orange, Chocolate Black & White Cake, Double Almond Tulip Cups wf Almond & Cranberry Apricot Chocolate Cake, Pink Party Cake Almond Clouds on Friday wf & Lemon Buttercream Cake Find us on Instagram Inscriptions on cakes RUSTIC PASTRY to see what is are always free! Chocolate Earth wf #HotOutOfTheOven Almond Logs wf wf - wheat free BAKESHOP & CAFÉ HOURS CrossroadsBakeShop.com TUESDAY-FRIDAY 7:00 - 3:00 812. N. Easton Rd., Doylestown, PA 18902 SATURDAY 7:00 - 3:00 (215)348-0828 SUNDAY CLOSED MONDAY CLOSED.

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Hearty Multiseed
CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma BRIOCHE 50 MIX 3 Clean label solution A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads.
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Livret De Recettes Cours Production C.A.P Boulanger
LIVRET DE RECETTES COURS PRODUCTION C.A.P BOULANGER NOM : _________________ Prénom : ________________ Classe : ______________ PAIN COURANTS FRANÇAIS : PAIN COURANT en Pétrissage Amélioré (P.A) ……………………….…………………... Page 03 PAIN COURANT en Pétrissage Intensifié (P.I) ……………………….…………………... Page 04 PAIN DE TRADITION FRANÇAISE : PAIN DE TRADITION en Pétrissage Lent (P.L) …………………..…….…………………... Page 05 PAIN DE TRADITION en Pétrissage Amélioré (P.A) …………….…………………... Page 06 PAIN DE TRADITION en P.A sur Poolish (non évalué à l’examen) ………... Page 07 PAIN SPÉCIAUX : PAIN COMPLET …………………………………………………………………….……………………….…………………... Page 9 PAIN DE CAMPAGNE ……………………….……………….…………………………………………..……………... Page 10 PAIN DE MIE ……………………….……………………………………………………………………………………………... Page 12 PAIN VIENNOIS ………………………………………………….…….……………………………………….……………... Page 13 PAIN AUX CÉRÉALES (non évalué à l’examen) ………………………………..…………………... Page 14 VIENNOISERIE : PÂTE LEVÉE FEUILLETÉE (P.L.F)……………………………………….……………………………………… Page 16 PAIN BRIOCHÉ …………………………………………………………………………………………….……….…………... Page 18 PAIN AU LAIT ……………………………………………………………………………..……………………………………... Page 19 PÂTE À BRIOCHE (non évalué à l’examen) ……………………………………..….…………………... Page 20 LES AUTRES RECETTES (non évaluées à l’examen) GARNITURE : CRÈME PATISSIÈRE ………………………………………………………………….…………………... Page 24 SNACKING : PAIN GOURMAND ………………………………………………………..………….…………………... Page 25 DÉCOR : PÂTE MORTE CLAIRE ……………………………..…………………..………….…………………... Page 26 PÂTE MORTE FONCÉE ……………………………..………………..………….…………………... Page 26 PÂTE À ÉCRITURE ……………………………..…………………………..………….…………………..
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The Larousse Book of Bread Éric Kayser Save 20% with Coupon Code
The Larousse Book of Bread Éric Kayser Step-by-step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten-free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy-to-follow recipes feature detailed instructions and step-by-step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals. Save 20% with coupon code: LA20EK Foreword 9 TRADItIONAl BREADS For the Love of Bread 10 46 THE bASICS Of bREAD MAKING Boule 48 12 Batard 52 Baguette 54 Polka Bread 56 Flours 14 Fancy Loaves: Ficelle, Epi, & Braided 58 Choosing the Right Ingredients 16 Baker’s Peel 64 Equipment 18 Petite Baguette 66 Kneading 20 Rustic Loaf 68 Fermentation 24 Tabatiere 70 Liquid Sourdough Starter 25 Split Loaf 74 Pre-Fermentation Methods 26 Daisy Loaf 76 Fresh Yeast in Bread Making 28 Portemanteau 78 The Two Stages of Fermentation 30 The Twist 82 Pre-Shaping the Dough 32 Zigzag Bread 84 Final Shaping 34 Couronne Bread Ring 86 Scoring the Dough 38 Bow Tie Bread 90 Baking & Storing Bread 42 Learning from Mistakes 44 SpECIAlty
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Kraftsmen Wholesale Menu
611 WEST 22ND ST ., STE. A HOUSTON, TX 77008 (713) 426-1300 EXT. 308 HAMBURGER, KAISER AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Brioche • Healthy Grain • Potato • Chipotle • Poppy Seed & SLIDER BUNS • Challah • Honey Wheat • Seedful • Cheddar Cheese • Salt and Pepper 2 oz – 5 oz • Ciabatta • Jewish Rye • Semolina • Green Chiles • Sesame Seed • Croissant (5oz only) • Marble Rye • Sourdough • Jalapenos • Shallots • Egg • Molasses Wheat • Wheat (Vegan available) • Lemon & Thyme • Sun Dried Tomato • Focaccia • Pane de Mie • White • Mozzarella • Wheat Germ • Hawaiian • Pretzel • Onions LOAF & PULLMAN AVAILABLE BREADS: • Biologique • Healthy Grain • Oats N’ Wheat • Seedful Can be sliced upon request • Brioche • Honey Wheat • Pain De Mie • Semolina either ½’ or 1” (Texas Toast) • Challah • Jewish Rye • Pain Au Levin • Sourdough thick. No extra charge! • Ciabatta • Marble Rye • Potato • Sun Dried Tomato • Country French • Molasses Wheat • Pumpernickel • Wheat • White ROLLS, MINI OBLONG AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Americana • Healthy Grain • Parker House • Cheddar & KNOTS • Apple Blue Cheese • Honey Wheat • Pretzel • Green Chiles .5oz – 2oz • Brioche • Jalapeno Mozzarella • Pumpernickel • Mozzarella • Challah • Jewish Rye • Seedful • Olives • Ciabatta • Lemon Thyme • Sourdough • Onion • Country French • Marble Rye • Sundried Tomato • Poppy Seeds • Egg • Molasses Wheat • Texas Cranberry • Raisins • Focaccia • Olive Sourdough and Pecan • Salt and Pepper • Fougasse Olive • Pain Au Levin • Wheat • Sesame Seeds • Garlic
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Final Work.Pdf
KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY KUMASI COLLEGE OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY INFLUENCE OF BAKING TIME ON SENSORY PROPERTIES AND SHELF LIFE OF BREAD FROM COMPOSITE CASSAVA WHEAT FLOUR (CCWF) BY PETER NYARKO (BSc. BIOCHEMISTRY (PG7048416)) JUNE, 2018 INFLUENCE OF BAKING TIME ON SENSORY PROPERTIES AND SHELF LIFE OF BREAD FROM COMPOSITE CASSAVA WHEAT FLOUR (CCWF) A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD QUALITY MANAGEMENT BY PETER NYARKO (BSc. BIOCHEMISTRY (PG7048416)) JUNE, 2018 DECLARATION I hereby declare that this submission is my own work towards the Master of Science in Food Quality Management and that, to the best of my knowledge, it contains no material previously published by another person nor material which has been accepted for the award of any other degree of the University, except where due acknowledgement has been made in the text. PETER NYARKO ……………… …………………. (PG 20468377) Signature Date Certified by: Dr. Leonard D.K. De-Souza ………………… ………………… (Supervisor) Signature Date Certified by: Dr. (Mrs.) Faustina Dufie Wireko-Manu ……………….. ………………….. (Head of Department) Signature Date ii ABSTRACT The effect of variation in baking time on the sensory characteristics and shelf life of composite cassava wheat flour bread has been studied. A 12% substitution of wheat flour using high quality cassava flour (Manihot esculenta) made from the ―Bankye Hema‖ variety was used in the study. A complete randomised design was used for the study and three treatments namely baking time of 20 min, 25 min and 30 min were applied.
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Part-Baked Baguettes
1 ÉDITO Welcome to Grain d’Or Gel ! Nowadays, our fast, modern lives mean that people are looking for quick, practical meals that are varied and tasty but don’t break the budget. Our products answer these needs. With our expertise and know-how in producing traditionnal French breads, we have now developed a full range of carefully crafted Italian products including pizzas, al taglio, focaccias, focaccina and Sicilian bread. As a partner, we aim to understand your business and participate in new concept developement to grow your sales. We have an experienced and dynamic R&D team available to work with you proactively, offering new products and working on your requirements. We look forward to working with you and contributing to your success. Explore our catalogue to see future opportunities ! Defrosting Egg washed (Whole egg) Proofing (25°C with 70% of humidity) Baking in convection oven Baking in deck oven 2 LES PIZZAS 1/Les Prontos 6 2/Les Gustos 7 LES PIZZAS LES CROUSTILLANTS 1/Per l’aperitivo 10 2/Per la colazione 11 3/ Per tutto il giorno 12 Classic and special raw baguettes 12 Raw white breads 13 Raw special breads 15 Part baked baguettes 16 Part baked breads 17 Baked breads 18 LES CROUSTILLANTS 4/Per lo dessert 19 LES MOELLEUX 1/I Familari 22 2/Gli Individuali 24 LEXIQUE 26 LES MOELLEUX 3 4 LES PIZZAS 5 1. LES PRONTOS PEZZO PRONTO CruDO RAW PRONTOS PIZZA (Express dough ball) (Raw pizza disc with tomato sauce) Pre-spread, express dough ball is the guarantee of a crusty pizza with a Saves time ! Comes already topped with tomato sauce.
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Régions I a P S E D E V S T I U a X H E N O N S T E L I
Les Pains x u de nos a n o i g é r s n régions i a p s e d e v i t s u a h x e n o n e t s i L - E H C I A W n a l I - R E I N A L e m ô r é J : s o t o h P t i d é r C - E L B A T I U Q E Espace Pain Information 2, square Pétrarque - 75116 Paris Tél. : 01 44 18 92 16 Fax : 01 44 18 91 07 www.espace-pain-info.com Symbole de notre identité nationale, ALSACE fruit de nos régions, comment ne pas le Sübrot ou Sülaiwel aimer le pain en France ? Formé de deux losanges superposés, léger et croustillant, ce petit pain doit son nom à son prix. Mets de notre quotidien depuis plus Durant des siècles, ces miches ne coûtaient qu’un sou. Or “sü” signifie sou et “brot” signifie pain, de 20 000 ans, il n’en reste pas moins d’où son nom ! Ses deux couches superposées sont un aliment élaboré, riche en saveurs et en légèrement huilées entre les deux faces afin qu’elles parfums. Dans toutes les régions, il est au éclatent bien à la cuisson. Ce pain à la farine blanche aurait été inventé au XVIIIe siècle pour contenter les cœur de traditions culinaires qui proposent clients des villes avides de mets raffinés. Puis, il a conquis de multiples recettes. Des spécialités les fêtes de villages, farci de saucisses et de moutarde.
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LGP MENU Official
Le Menu petit déjeuner déjeuner viennoiseries les soupes les salades boissons chaudes Café 240 Croissant au beurre 200 Soupe aux petits pois 600 Salade Niçoise 1200 Butter croissant Green peas soup Fresh tuna, green beans, hard-boiled egg, potatoes, tomatoes, olives Espresso S/D 170 200 Croissant aux amandes 300 Soupe de tomates et basilique 700 & greens with a lemon olive oil and mustard vinaigrette Latte S/D 250 300 Almond croissant Roasted tomato and basil soup Americano S/D 200 250 Salade de poulet à l’orange 950 Pain au chocolat 250 250 Organic chicken, butter lettuce, mixed greens, shaved fennel, pine nuts, Café au lait Chocolate croissant roasted cherry tomatoes & oranges with a honey-mustard vinaigrette Macchiatto 240 Pain aux raisins 250 la cuisine du boulanger Cappuccino 290 Raisin swirl Toast à l’avocat 800/900* Salade végétarienne 1200 Mocha 270 Kouign Amann 250 Our signature avocado toast with sunny side-up egg*, baby spinach, Edamame beans, quinoa, pickled beetroot, roasted walnuts, shaved Sweet butter swirl cucumber & red radish garnish dressed with olive oil and balsamic vinegar red onions & feta cream with a lemon & olive oil vinaigrette Chai Latte 250 100 350 Brioche 1300 Chocolat chaud Brioche Toast chèvre et champignons We have pimped your vegetarian toast! Wagonnet 160 les desserts Les thés Wagonnet (chocolate bread) Toast au poulet barbecue 900 - English Breakfast 250 Wagonnet cranberry 200 Tarte ﬁne aux pommes 500 Fried chicken smothered in our home-made honey-barbecue sauce, - Earl Grey 250 Wagonnet cranberry sesame
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C'est Surtout... C'est Fait Comment
saint-bonnet- briance pierre- buffière c'est fait comment ? c'est ou ? c'est quoi ? Un travail artisanal vicq-sur- Le Pain de Pomme est une breuilh Vente au fournil Les produits sont réalisés sur place avec tout le temps nécessaire, Le fournil est ouvert les vendredis de 16h30 à 19h30. boulangerie biologique artisanale pour un travail de qualité. Bousselat - 87380 Saint-Germain-les-Belles qui propose des pains au levain naturel en fermentation GPS : N 45°35.448’ / E1°29.477’ longue pour une alimentation saine et nutritive. Elle allie le plaisir des papilles à un engagement local pour un Des matières premières issues saint-germain- avenir durable. de l’agriculture biologique les-belles Elles sont choisies pour leurs qualités, pour les liens tissés avec Le Moulin magnac- de lacour Le pain au levain naturel : les petits producteurs et pour leur proximité géographique. bourg château • Des saveurs et des arômes développés chervix A 20 • Une meilleure digestibilité Des farines issues de variétés anciennes limoges • Une conservation prolongée sur meule de pierre. Elles ont la part belle pour leurs saveurs subtiles, SORTIE 42 • Des qualités nutritionnelles améliorées leurs qualités nutritionnelles. Leur gluten fragile est mieux adapté à TOULOUSE la digestion et elles contribuent à la préservation de la biodiversité. Des levains naturels Vente aux Jardins de Pan (Saint-Vitte-sur-Briance) meuzac Les pains sont réalisés à base de levains naturels*, issus de la Vente au Panier de Germaine (Magnac-Bourg) fermentation spontanée et lente d’un mélange d’eau et de farine. Et d’autres points à venir... masseret * sauf les pains à base de farines naturellement sans gluten.
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Lessons in Loaf Contents
LES S I O N N S L O AF Lessons in Loaf Contents Introduction............................................................................................... 3 The Real Bread Campaign........................................................................................................................ 3 Keep in touch............................................................................................................................................. 3 What is Real Bread?.................................................................................................................................. 3 Using Lessons in Loaf .............................................................................................................................. 4 Funding....................................................................................................................................................... 4 Practical sessions .................................................................................... 5 Bakers......................................................................................................................................................... 5 Responsibilities to be agreed between the school and baker.............................................................. 5 Criminal Records Bureau checks ............................................................................................................ 6 Working space ..........................................................................................................................................
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Plum Cake, 6” Plum Cake
Augustine Loaf $6 Baguette $2.50 Croissant $2.75 $1.25 Chocolate-Almond Torte, 6” $22 Brioche Pan Loaf $5 Almond Croissant $3.25 $1.75 Chocolate-Almond Torte, 10” $36 Ciabatta, small $3 Pain au Chocolat $3 $1.50 Plum Cake, 6” $22 large $5.50 Pecan Sticky Bun $3.50 $1.75 Plum Cake, 10” $36 Rosemary Ring, small $3.50 Whole Wheat Croissant $2.75 Cannelé $3 large $6 Financier $3.50 Danish Cranberry-Pecan Batard, small $7 Seasonal Teacake $8 Apple $3 $1.75 large $12 Blueberry-Cheese $3 $1.75 Focaccia Sottile $6 Cheese $2.75 $1.75 Levain Boule $3 Cinnamon Bun $2.50 $1.50 Batard $5.50 Pain au Raisin $2.75 $1.75 Pan Loaf $4.50 Plum-Frangipan Tart, sm $6.50 Chocolate-Poppy $3 $1.75 Multigrain Crescent $4.50 Plum-Frangipan Tart, 7” $24 Seasonal $3 Batard $8 Plum-Frangipan Tart, 9” $30 Pan Loaf $5.50 Monkey Bread $3 Fromage Blanc Tart, 3” $6.50 Olive Batard $5 Whole-Wheat Currant Bun $2.50 Fromage Blanc Tart, 7” $26 Potato-Onion, small $4.50 Kouign-Amann $3 Fromage Blanc Tart, 9” $32 Pain de Mie Pullman $8 Seasonal Galette, small $6.50 Pain de Seigle, small $4 Seasonal Galette $32 medium $8.50 Seasonal Pie $40 medium (half) $4.50 large $16 Batard $7 Seeded Loaf, small $4 large $6.50 Orange Brioche Topknot $1.75 Walnut Batard or Ring $7.00 Pure Butter Scone $2 60¢ large $12 Cranberry Scone $2.25 75¢ Cheddar-Scallion Scone $2.75 Organic Whole-Wheat Boule $8 Oat-Currant Scone $2.25 75¢ Everything Twist $3 half $4.25 Individual Babka $4.50 Vegetable Galette $6.50 Fougasse $1.25 Chilli Cheese Danish $3 Granola, Cherry-Almond $10 Ham & Cheese Croissant
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Delivery-Menu.Pdf
half 10,500 full 21,000 half 9,500 full 19,000 half 12,500 full 25,000 half 9,000 full 18,000 half 9,750 full 19,500 half 10,000 full 20,000 half 12,500 full 25,000 half 12,250 full 24,500 half 12,500 full 25,000 19,000 20,000 half 10,000 full 20,000 15,000 half 5,000 full 10,000 16,000 half 6,500 full 13,000 7,500 half 6,500 full 13,000 14,500 half 9,250 full 18,500 half 6,500 full 13,000 12,000 9,500 19,000 half 8,750 full 17,500 19,000 15,500 24,000 13,500 18,500 soup time 10,500 21,000 All our soups are served with house-baked crostini bread. new PUMPKIN SOUP 14,000 A perfect blend of pumpkin, carrots, sweet potatoes and coconut cream, sprinkled with pumpkin seeds 10,000 Customize your tartine with any available type of bread. BIANCA AL TARTUFO BRIE ONION SOUP 10,000 20,000 Mafaldine pasta served in a creamy white truffle sauce with A French-style soup including brie, reduced with wine 10,000 sautéed mushrooms, sprinkled with parmesan 26,000 FARMER’S GREEN SOUP POLLO E FUNGHI A blend of locally grown vegetables and coconut cream 9,000 A creamy white sauce with a hint of pesto, grilled chicken ROMA TOMATO SOUP breast, sautéed mushrooms, grilled asparagus, sundried A Mediterranean soup made with Roma tomatoes, carrots and basil 9,000 tomatoes & chives on mafaldine pasta, sprinkled with 10,000 20,000 parmesan 24,500 Availability depends on the season.
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